Ox liver alla veneziana

Serves 2



  1. In a heavy frying pan, melt 40g of the butter over a medium heat.
  2. Add the onion with the bay leaf and sauté until the onions are pathetically soft and beginning to colour.
  3. Add the vinegar and evaporate completely before adding the wine and stock. Reduce the liquids rapidly until syrupy.
  4. Season and move to a bowl.
  5. Pat the liver dry, cut into wide strips, and season.
  6. Clean the pan and melt the remaining butter over a medium heat.
  7. Fry the liver briskly until coloured on both sides, turning once. It should be just pink within.
  8. Return the onions to the pan and mix together well before stirring in the parsley.
  9. Serve as is or with a little wet polenta.

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